Agave & Note: Tequila Journal

Remember every pour. Know every bottle. You poured something at a mezcaleria in October and gave it a nine. In February you are in front of a wall of bottles with no idea what it was called. Agave & Note fixes that. LOG A POUR IN TWENTY SECONDS Pick the bottle, pick how you took it (neat, rocks, with sangrita, a highball, a cocktail or a flight), score it out of ten in half points, tap a few flavors, done. At home, open More detail for Nose, Palate and Finish notes, six structure meters (Sweet, Spice, Smoke, Oak, Heat, Finish), and the facts that matter: producer, class, region, ABV, age, the agave, the lot and the NOM. Four pours at a bar is one tasting, not four chores. HOW IT WAS MADE Six optional production fields: the NOM-070 class, how the agave was cooked, how it was crushed, what it fermented in, the yeast and the still. Seven attribute flags, from 100% Agave to Wild Harvested.…